Chermoula Yogurt Sauce
Another great sauce/dip for your fridge that goes well with vegetables, roasted meats, chips, chicken wings…
Another great sauce/dip for your fridge that goes well with vegetables, roasted meats, chips, chicken wings…
Rated 5.0 stars by 1 readers
Condiment
Yield 1 1/2 cups
Another great sauce/dip for your fridge that goes well with vegetables, roasted meats, chips, chicken wings…
1 Tbsp Mousa blend
7 oz Greek yogurt (200 g)
½ c mayonnaise (100 g)
1 lemon, zested on a fine grater and juiced to yield:
2 tsp lemon zest
2 Tbsp lemon juice
3 Tbsp olive oil (45 g)
3 Tbsp water (45 g)
½ tsp fine sea salt
In a small mixing bowl, mix all ingredients to combine well.
Transfer to a clean container and store refrigerated.
This recipe can be made ahead and kept for up to 1 month.
The sauce is better made in advance so the spices have a chance to hydrate and bloom into the sauce for full flavor.
The Greek yogurt quantity of 7oz is 1 retail cup of yogurt (Fage was used for this recipe) but you can substitute 7-8oz of your favorite Greek yogurt, adjusting for consistency if needed.
The sauce may thicken upon refrigeration. Just give it a good stir to make it creamy again or stir in a few drops of water if you prefer it thinner as a dressing.
The yogurt sauce is very adaptable so try it with your favorite blend substituted for Mousa or just good old fresh black pepper and salt.
Grilled Carrot with Mousa Yogurt and Sillery Almonds
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
info@laboiteny.com
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